Tuna Pasta Salad is a quick and easy recipe combining tender pasta, flaky tuna, and fresh vegetables like tomatoes, cucumber, and celery. Perfect for a light lunch, dinner, or a make-ahead meal, this healthy dish is tossed in a simple balsamic vinegar and olive oil dressing. Ideal for summer gatherings, potlucks, and meal prep, this protein-packed salad is customizable with gluten-free pasta options and additional ingredients like olives or capers. Serve chilled for a refreshing and satisfying meal packed with flavor and nutrients.
Ingredients:
- 3 cups uncooked pasta (bows work well)
- 1 (6-ounce) can tuna, drained
- 2 tablespoons red onion, chopped
- 1 cup little tomatoes, halved
- 2 sticks celery, finely chopped
- 1 mini cucumber (or 1/4 English cucumber), chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, following the package instructions.
- While the pasta cooks, combine tuna, red onion, tomatoes, celery, cucumber, and parsley in a large salad bowl.
- Drain the pasta and rinse under cold water to stop cooking. Let it drain well, then add it to the salad bowl.
- Pour in the balsamic vinegar and olive oil. Adjust the amounts to your taste.
- Season generously with salt and pepper. Toss everything together until well combined.
- Serve immediately or chill for 30 minutes to allow the flavors to blend.
Why You’ll Love This Recipe
This tuna pasta salad is a quick, light, and nutritious meal that’s easy to prepare and perfect for warm weather. It’s packed with fresh vegetables and protein, making it a balanced option for lunch or dinner.
Tips
- Use high-quality canned tuna for the best flavor.
- Rinse the pasta under cold water to cool it quickly and prevent overcooking.
- Add extra olive oil or vinegar gradually to suit your preferred taste.
Variations and Substitutions
- Swap bows for rotini, penne, or fusilli pasta.
- Replace balsamic vinegar with lemon juice or red wine vinegar for a different tang.
- Add olives, capers, or bell peppers for extra flavor and texture.
FAQs
Can I make this salad ahead of time?
Yes, it tastes great chilled and can be stored in the fridge for up to 2 days.
Is this recipe gluten-free?
Use gluten-free pasta to make this dish gluten-free.
Can I use fresh tuna instead of canned?
Yes, but cooked fresh tuna will change the texture and cooking time.
Serving Suggestions
Serve this tuna pasta salad on its own for a light meal, or pair it with crusty bread or a green side salad for a more filling option. It also works well as a picnic or potluck dish.
Tuna Pasta Salad Recipe
Ingredients
3 cups uncooked pasta (bows work well)
1 (6-ounce) can tuna, drained
2 tablespoons red onion, chopped
1 cup little tomatoes, halved
2 sticks celery, finely chopped
1 mini cucumber (or 1/4 English cucumber), chopped
1 tablespoon fresh parsley, chopped
1 tablespoon balsamic vinegar
2 tablespoons olive oil
Salt and pepper to taste
Directions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, following the package instructions.
- While the pasta cooks, combine tuna, red onion, tomatoes, celery, cucumber, and parsley in a large salad bowl.
- Drain the pasta and rinse under cold water to stop cooking. Let it drain well, then add it to the salad bowl.
- Pour in the balsamic vinegar and olive oil. Adjust the amounts to your taste.
- Season generously with salt and pepper. Toss everything together until well combined.
- Serve immediately or chill for 30 minutes to allow the flavors to blend.
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